Ingredients
- 1 lb ribeye, flank, or sirloin steak
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 2 cloves minced garlic
- 1 tsp minced ginger
- 2 cups short-grain rice
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 8 oz mushrooms, sliced
- 1 cup kimchi
- Sliced scallions for garnish
- Sesame seeds for garnish
- Optional toppings: avocado, fried eggs, spicy mayo
Instructions
- Marinate the Beef: In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, and ginger. Cut your steak into thin strips, add it to the marinade, and let it sit for at least 30 minutes—or even overnight in the fridge for maximum flavor!
- Cook the Rice: Rinse your sticky rice under cold water until it runs clear. Cook according to your rice cooker instructions or bring two cups of water to a boil, adding rice, covering, and simmering on low for about 15 minutes.
- Sauté the Vegetables: Heat a skillet over medium-high heat with a dash of oil. Sauté sliced mushrooms, bell peppers, and zucchini until they are tender and slightly charred. Add a pinch of salt and pepper for flavor.
- Cook the Beef: Wipe out the skillet and add a bit more oil. Sauté the marinated beef until it’s golden and cooked through, about 3-5 minutes. Make sure you don’t overcrowd the pan to get that lovely caramelization.
- Assemble Your Bowls: In each serving bowl, layer a generous scoop of rice, followed by the sautéed vegetables, marinated beef, and a side of kimchi. Garnish with sliced scallions and sesame seeds.
- Serve with Joy: Encourage everyone to mix and match their toppings for a personalized touch. Serve hot and enjoy every delightful bite!
Notes
Feel free to substitute beef with chicken, pork, or tofu. Customize with your favorite vegetables.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Korean
- Diet: Paleo